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Spicy Italian Ham and Salami Sandwich

Jennifer May

Servings: 6

This “sitting sandwich” is great picnic fare because it only gets better as it sits. Pack it at the bottom of the basket so any weight on top will compress it, making it easier to eat. A mojo-like sauce made with fresh lime juice, garlic, and lots of fresh oregano perks up the flavor of a classic Italian sub.


  • 1/2 cup finely chopped fresh oregano (about 1 small bunch)
  • 1/2 cup extra-virgin olive oil
  • 6 Tbs. fresh lime juice (from 3 to 4 limes)
  • 2 large cloves garlic, minced
  • Kosher salt and freshly ground white or black pepper
  • 1 large ciabatta loaf
  • 3 oz. tender lettuce leaves (about 3 cups)
  • 6 oz. thinly sliced prosciutto
  • 6 oz. thinly sliced hot capocollo
  • 6 oz. thinly sliced soppressata
  • 8 oz. thinly sliced provolone
  • 1 cup drained, sliced mild or hot pickled peppers

Nutritional Information

  • Calories (kcal) : 680
  • Fat Calories (kcal): 410
  • Fat (g): 46
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 100
  • Sodium (mg): 2640
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Protein (g): 38


  • In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate for at least 2 hours (the flavor improves as it sits, and it will keep for up to 1 week).
  • Halve the ciabatta loaf lengthwise. Rewhisk the sauce and pour over the cut sides of the bread, spreading evenly with a knife. Line the bottom half with the lettuce, then top with the prosciutto, capocollo, soppressata, and provolone. Scatter the peppers over the cheese and cover with the top of the ciabatta. Smush together, cut crosswise into 6 sandwiches, and wrap each in foil or waxed paper. Let sit for a few hours at room temperature to let the flavors meld.


Rate or Review

Reviews (7 reviews)

  • User avater
    TaraEJones | 05/14/2019

    This is really spicy Italian sandwich recipe.

  • Sufigirl | 12/14/2018

    Spectacular! This is perfect for day long road trips. I’ve made this several times. Sometimes I didn’t have all the meats such as the prosciutto or Soppressata. In those cases, I used more of the salami. A good artisan bread makes a big difference for keeping this sandwich neat and dry. If you use regular sandwich bread, the dressing will make it soggy fast. It won’t sit well wrapped. It’s still delicious thought.

  • momsstuffing | 11/03/2017

    Awesome! I made these for our RV trip to view the solar eclipse. Easy to prep and assemble and absolutely delicious!

  • Krispie | 04/22/2017

    I made this for a tailgate. It was wonderful! Everyone loved it. I will definitely make it again.

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